Process and apparatus for treating food materials



July 22, 1941. A w. H. NlcHoLoY PROCESS AD APPARATUS FOR TREATING FQOD MATERIALS Filed neo. 17. 195'? 3 Sheets-Sheet 1 BNN NNN

NNN NNN mmm wwmwmu July Z2, 1941. w. H. NlcHoLoY 2,250,116

PROCESS AND APPARATUS FOR TREATING FOOD MATERIALS Filed Dec. 1'7, 19437 3 Sheets-Sheel'l 2 July 22, 1941.( w. H. NICHQLOY `2,250,116 PROCESS AND APPARATUS FO 'PREA-'PING FOOD MATERIALS Fild nec. 17', 1937 3 Sheets-Sheet 3 @wmf/14W@ Patented July 22, 1941 PROCESS AND APPARATUS Fon TREATING FOOD MATERIALS Winford' E. Nicholoy, Columbus, Ohio, assignor to Scott-Vinci' CompanyyOolumbus, Ohio, a corporation of4 Ohio Application December 17, 1937, Serial No. 180,426

17 Claims. (Cl. 14E-194) This invention relates to a process and apparatus for cleansing and preliminarily processing units of food material preparatory to canning1 and cooking, and more particularly to such process and apparatus for cleansing and heat treating peas prior to canning and cooking.

Itis to be understood, of course, that the process and apparatus is equally adapted to the cleansing and processing of articles of food other than peas and including any other vegetables f and fruitswhich it would be advantageous so to treat.

Heretofore, it has been the custom to subject peas to a blanching operation wherein the peas were confined in heated water, which water soon became contaminated because the peas were not thoroughly cleansed before subjecting them to the blanching operation and because the contaminated water was reused and only partially cleansed prior to reuse. This undesirablecontamination of the water was further increased because the so-called blancher effected a substantial cooking of the peas, thus liberating in the blancher water the cooking juices from the peas and other matter` released from the peas by such cooking.

It is an object of applicants invention to provide a method of and apparatus for cleansing and blanching food material, particularly peas and the like, for thoroughly cleansing the material prior to blanching, and for blanching the material undercarefully controlled conditions of temperature and time so that no cooking of the peas will take place during the blanching step nor in the blanching apparatus.

It is a further Object of the invention to provide a process of and an apparatus for cleansing food materials, particularly peas, by means of water into which is injected predetermined amounts of air to produce a turbulence or surging4 action in the water to thereby remove all contaminating accumulations of foreign matter on the food material being processed.

It is a further Object of applicants invention to provide a method and apparatus for blanching the food material cleansed by the above stated process or apparatus by submerging the food material in a conveying stream of water received from the cleaning apparatus, by eliminating from the' conveying water air which was introduced thereinto for the purpose of cleaningthe food material and thereafter raising the temperature of the conveying water to a predetermined, carefully controlled Value to eliminate the natural gases Within the food material .and to preserve the naturalvcolor, flavor and food value of the food-material. r

Another object of applicants invention is t0 provide means for separating the blanched peas from the blanching and conveying water and for removing from such water all foreign particles and substanceswhereby the water may be reused for a long period of time withoutY changing.

The invention further contemplates means for readily introducing into the washing and blanchingapparatus. freshA supplies of water and .for draining therefrom the used water- The inventionfurther contemplates a `process and apparatus for blanching in water under hydrostatic or kinetic pressure to drive out the gases within the food particles and to ll the thus evacuated spaces of the food particles with water whereby, in the subsequent treatment and canning of the food particles, the absorption of air or gas into` these spaces will be prevented.

A still further object is to provide. simple and eicient means for injecting steam or other heated gases into the blanching apparatus in such manner as to maintain the substance being blanched at a predetermined temperature and to provide means to regulate the pressure and emission of steam or heated gases for this purpose.

The invention also contemplates means for removing the air from the liquid in a closed conduit, and particularly to the removing of air,

4steam or other gas fromV the conveying and blanching liquid of a pipe blancher.

Other and further objects and advantages of the invention-will be apparent j from the following description when taken in connection with the accompanying drawings, in Which:

Fig. 1 is a diagrammatic representation of a washer and blancher embodying applicants invention. l l Y Fig.V 2 is a fragmentary, horizontal section through the steam injector valve.

Fig. 3 is a view in elevation of the relief portion with a portion oftheyside wall broken away to show the inner construction.

Fig. 4 is a fragmentary, vertical section taken along the line 4-4 of Fig. 3.

Fig. 4-A is a fragmentary, sectional View Similar to Fig.'4 but showing a slight modification.

Fig. 5 is a horizontal section vtaken substan-V tially along the line 5 5 of Fig. 3.

Fig` 6 is a diagrammatic representation of the washer elevator.

Fig. 7 is avertical section taken on the line 1-1 of Fig. 8.

' Fig. 8 is a horizontal section taken along the line 8-8 of Fig. "7.'

In vining peas, there is a certain amount of bruising which sets up a change in the physical properties of the peas similar to that which develops when an apple is bruised. A This change has an eiect on the flavor. To arrest this flavor change, the peas should be treated in hot water as soon after vining as practicable.

In addition, in vining peas there is a certain amount of vine juice which accumulates on the peas. In fact, an almost air-tight Icoating around each pea is sometimes the result. This substance should be removed as quickly as possible and not water is again the best method for doing it. The ideal washing medium for this operation is clean, fresh, hot water. Completely clean hot water isnot necessaryr because water may be reused up to a certain point without any deleterious effecton the commodity. Fur- ,thermore, in the processing of peas preparatory to canning, the peas should be thoroughly heated or sufficiently heated tovexhaust the gases therefrom so as not only to permit direct separation of qualities in agravity separator, but also Vto removeY thek gases medium between the innerand outer shells, thereby toimparta clear, greener appearance Vto the peas. Otherwise, the gaseswill be 'eliminated after cooking and will thus destroy 4or partially destroy the desirable vacuum within thecan which will, of course,

affect the marketability of .the product.

In, *carrying out my improved process, the commodity,Y in substantially granular or small form, beit raw peas or otherwise, is fed into a conduit, tube, or thelike into which air has been introduced;` wateninto which air hasalso. been injected, is fed under pressure to lone end of the .conduit,rtube.or the like, and ejects the peas therefrom ,inlto the bottom of. an upwardly extending length of Vclosed pipe. The water isV at a relatively low temperature, for Vexample,.be tween,140 and 170 F. or about, 156 F.

.The air in ,the conduit, 4tube or the like and the air injected into the water fed thereto under pressure causes a condition of turbulence or foaming of the water to effect a thorough cleansing of the commodity. At 'an initial point in the length of closed pipe, the air. in the water is removed and the commodity passes directly into a rst heating zone, at which point steam, Yunder high pressure and of high temperature, is injec'ted directlyv .intothe stream of .water and I commodity, resulting inwh-at might be called flash heatv treatment. The pressure of the steam at this point is about twenty pounds and steam in a second heating zone. It is not necessaryfurther to apply heat to the commodity un til the latter reaches the disch-arge end of the closed tube. All during the time that the flow is continued in the closed tube the commodity is necessarily under pressure, due to both hydrostatic head and friction head.

Variation in the length of treatment or the effect of the processing, is obtained through an increase or decrease in the speed at which the water is forced through the closed pipe and in the increase and decrease of the amount of heat that is applied to the commodity. Pressure-reducing and regulating valves may be used to a1- ter the pressure and quantity of the steam fed to the closed tube thereby to vary the temperathe temperature of the steam is about 240; This flash of heat treatfmenlt takes place immediately after .the `removal of the Iair from the water. This ash treatment lis utilized to avoid any cooking of #the commodity and at, the same time to applyto the outside of the commodity, if 'it be raw peas, suicient heat toi cause Yan exp-an- Sion of the skin, or whatever the outsidesection thereby to open the pores of the skin or increase the porosity and thus effect the release of any gases.

After passingthis first heater unit, the commodity is carried along in the stream of water, during which period part or all of the lcontained gases are released. To assure absolute liberation of all gases within the commodity, it is sub- Y jected to a second flash heat treatment of live ture of the water. In this process, the heat is applied in a relatively short time, thereby avoiding cooking and at the same time preserving the color and flavor Vof the commodity.

In short, in the` present process the heat is applied preferably in the form of steam injection 'and at one or two separated Zones along the course of travel of the hot water carrying the commodity, as distinguished from a continuous application of heat along a substantial length of travel of the commodity. Furthermore, in the present process better results are secured by forcing the water upwardly through the closed tube, as distinguished from a gravity flow downwardly. By forcing the water upwardly through the tube it is under pressure and the tube is solidly full of water and commodity all of the time. At the heating Zones steam passes completely around the tubing and is injected into the water circumferentially of the tubing in the form of jets. These jets of steam go into al1 of the water and onto all of the peas as the peas flow by. In other words, it is a hot blast of steam injected right onto the product.

In certain installations the water is pumped at the rate of about gallons a minute through the tube, and about 12,000 pounds of peas per hour are run through that tube. The total volume of material flowing through the tube comprises about 25 per cent. peas and seventy-iive per cent. water, roughly; and at a rate of about to 85 gallons a minute of the combined product.

The steam injected onto the peas does not reach the center of the peas but strikes the skin of thev peas, thereby expanding the peas and increasing the porosity of their skins. The water under pressure squeezes the peas and forces out some of the natural gases contained therein. As the peas, thus partially degasified, come to the second ash zone, they are struck by a second hot blast of steam of higher temperature which completes the degasication of the peas and raises the temperature of the entire conveying stream. The peas and the water thus iiow on at a relatively higher temperature until the end of the piping is reached.

As the gas isremoved and the peas travel toward the discharge end of the tube, the pressure and temperature decrease, the peas expand and the waterpermeates the peas so that when the peas come out the discharge end of the tube they do not re-absorb gas or air from the atmosphere. It will be evident that if the peas were brought out when the gas is completely exhausted and the spaces formerly occupied by the gases not replaced by water or other medium, there would be a tendency for the air or'other gases to enter such spaces. However, by squeezing out 4and secured tothe head 26 by means of fastening the gases and replacing the gases with water,

this is avoided.

It will therefore be seen that one of the features of my invention is the application of heat to the peas whereby to increase the porosity of i the skin of the peas and make possible the removal of the gases. In other words, the process of my invention includes the steps of `eliminating the gases from the peas after the peas arethoroughly Washed and then replacing the spaces formerly occupied by the gases with warm water, after which the peas are placed in cans, the cans filled with liquid at or near the boiling point, then sealed and cooked to effect proper and complete sterilization. p

Another important feature of my invention resides in the injection of air into the system to create a surging or turbulent washing action. This air is preferably injected into the washer elevator which loads the -commodity into the system. It will be evident however that this air may be introduced at other points in advance of the heating means and that other means than the washer elevator may be used for washing and feeding the commodity and liquid into the closed tube blancher.

In order to provide and maintain the proper hydrostatic pressure within the tube or flow line and in order to lfacilitate the replacement of the gases in the commodity by the Water, it is advantageous to provide for air removal. preferably accomplished by an air trap and an air release valve means operating automatically at the desired pressure. A minimum pressure of 4 pounds per square inch may be set for the operation of the system; however, it has been found that an operating pressure as high as 16 pounds per square inch is ideal. The system is however so devised that it can operate satisfactorily under most any pressure. The air trap is adjustable for proper operation at any system operating pressure that is desirable. The purpose of this air trap is to remove air from the enclosed stream of water under pressure. For instance, as the air and water pass from the washer elevator upwardlythrough the closed tube the air immediately rises to the top of a dome of the air trap. .The accumulation of air in the dome lowers the water level and allows a oat to fall, thereby opening a valve which allows the air to pass out from the dome. As the air escapes, the water level `rises and moves the float upwardly toclosethe valve.

A preferred embodiment of the apparatus iorming a part of this invention is shown in Fig, V1. As shown in said figure, Vthe washing and blanching system comprises a washer elevator 2, a'closed tube piping system 4, water inlet and drain piping 6 for the piping system 4, a steam inlet controlling and regulating system 8 Afor the piping system 4, air exhausting means I0, a separating means I2, a second separating means I4, a return reservoir or tank I6, temperature controlled steam inletmeans I8 for the return reservoir I6, r water supply means 28 Vfor the reservoir and a 6 return water line 22. y

The washer elevator 2 (as best shown in Figs. 6 to 8) comprises a cylinder 24 having upper and lower end plates 26 and 28 and a cylindrical wall 30. The upper plate 26 or head of the cylinder is provided with openings 32 and 34, respectively in alinement with the opening in a commodity feed hopper 36 and the opening of a vertical pipe 38, the hopper 36 and pipe 38 being mounted on This is l rings or the` like 48and -42 bolted to the head 26.

The head26 is additionally provided atits cen- ,ter with 'ani apertured boss 44 in which.` is jour- `naled a vertical shaft 46, which shaft is `also journaled in the bottom plate 28. Thebottom plate 28 isprovided with a port or opening48 in vertical alinement withthe opening 34 in the head plate 26. i

Disks 58 and 52 are keyed to the shaft 46 rat the top and bottom, respectively, of the cylinder 24. Eachof'these disks is provided with a plurality of (preferably'five) openings therethrough `and annular flanges surrounding each opening.

These openings are spaced angularly about the axis of the shaft 48, the axes of the openings being equi-distantly spaced from the shaft axis,

jtheopenings inthe bottom disk being alined with the openings in the upper disk. f

A plurality of tubes, conduits, pipes or the like 54, 56, 58,88 and 62 'extend between the'openings in the upper and lower disks and are received in the annular anges surrounding vthese openings. In the bottom of each of these tubes is a semispherical screen 64 for preventing movement of the commodity out of the bottom of the tube but permitting liquidto be injected there'- into or removed therefrom through the screen.

Rotationiof the disks 58 and 52 and the tubes 54 to 55 connected thereto is effected by means of an annulus 65 secured to the upper disk 50 and havingbeveled gear teeth 66 meshing with Athe teeth of a beveled gear B'Isecured tothe end of a'power shaft 68 which may be driven by the motor (not shown) which also drives the pumps 69 and 18.

To the opening i8 in the base plate 28 is connected the outlet side of a pump 69 by means of a tting 18. The pump G9 may be of any desired construction, preferably of the intermeshing gear type shown in Fig. 6. The fitting l5 comprises aplate *II bolted to the base plate 28 and is preferably provided with an axial openmg 12 communicating with the outlet of the pump and a radial opening 'I4 connected by a pipe 'I5 to the outlet of the pump 'I8 which is preferably Aalso of the intermeshing gear type, the pump'IB being connected by means of a fitting 88 to an opening 82 in the base plate 28 substantially beneath the tube 58 when said tube is in the position shown in Figs. 6 and 8. The opening 82 is, however, larger than the tube 58 and extends substantially to the edge of the tube 56 when that tube is in the position shown 'in Figs. 6 and 8. The fitting 88 comprises a base plate 84 bolted to the bottom plate 28 and is provided with a central opening 86 in communication with the outlet of the pump 1s. *f

The top plate 26 is further provided intits under surface with an opening or port 88 extending from a point over the opening 82 to the outer edge of the top plate 26, this opening overlying the tube 58 when in the position shown in Figs. 6 and 8 and being adapted to connect any 'aU-shaped pipe or bend 96. The pipe bends 96 may be detachably connected to the ends of the Y `pipes 90 -and 92 as by means of bolts passing through annular `flanges to permit inspection land cleaning of yeach of the pipes of the piping system.; 1

yThe topmost pipe 90 may be connected to a riser pipe 93 connected by a horizontal pipe l|00 and bends |02 and |04 to a second riser |06 connected to a control valve |08 for regulating the flow of material from the pipe |06 to a gravity -feed pipe I I emptying into the separating means I2. The bottom pipe section 94 is inclined slightly from left to rightV and is provided with the `air exhausting means I0 located in the initial portion of this pipe section and the steam inlet controlling and regulating system 8. Y Water or other washing and conveying liquid is supplied to the pipe system 4 and Washer elevator2 bymeans of the water inlet and drain piping 6 comprising an inlet pipe ||2, a cutoff valve I I4, a drain pipe ||6 and a cut-off valve I-|8fin the drain pipe ||6. A pipe section |20 connects these'cut-ol valves to the riser |22 -which connects the washer elevator 2 to the pipe c `section 94 ofthe piping system 4. The riser |22 .maygif desired, be 'provided with a safety cutolfvalve |24 for preventing back llowinto the Iwasherelevator incase of Va -shut down of the l latter.'

j The air exhausting means I0, which forms an important part of applicants invention, is best illustrated in Figs. 3 to 5. As shown in these `figures, this air .relief means I6 comprises a pipe .section` |26 interposed in the pipe section 94, the pipe section |26 being provided with a longitudinal opening enclosed by a rectangular flange |28 extending tangentially to the cylindrical portioniof the pipe section. To the flange |28 is bolted a flange |30 of a hollow, dome-shaped -member or casting |32 in communication with ,the interior of the pipe section |26 by means of .the longitudinal opening defined by the lange |28.1 On top of the dome |32 is mounted a pressure operated valve |34. i

vj The kpressure operated valve |34 preferably comprises a base fitting |36 bolted to the dome |32 and provided with an opening |38 in communication with the' interior of the dome and in communication with the opening of an exhaust pipe |40. A valve rod |42 is slidably mounted in the cylindrical threaded portion |44 of the tting |36 and is provided at its lower end with a valve head |46 adapted to open and close the opening |38vr to and from communication with the dome |32. The portion |44 of the fitting |36 is threadedly received in the base of the bowl |48 of the valve, being clamped relative thereto by a lcck nut |50. Packing means |52 for the valve rod |42 is carried at the upper end of the portion II 44 of the fitting |36 and prevents the entrance of yair or steam into the bowl 48.

fThe valve `head |46 is normally urged into .closed position with respect to the opening I 38 by means of a helical spring |54 surrounding the upper portion of the`rod and interposed between acollar |56 secured adjacent the' upper end of kthe rod and an integrally formed wall |58 in the bowl |48. The valve rod and head are moved in the opposite direction by a pressure responsive diaphragm |60 connected to the rod |42 by a jdisk |62 engaging the under surface of the vdiaphragm and threaded on the upper end of the rod |42. The diaphragm |60 is bolted to the upper open end of the bowl |48 by means of a dome-shaped cover |64 and bolts |66 passing through the annular flange of said cover and threadedly received in the annular flange of the bowl |48.

Fluid for operating the diaphragm is sup- Aplied between the upper surface of the diaphragm and the cover |64 through a pipe |68 secured centrally to the cover |64 and in open communication with the space between the cover and the diaphragm. Thepipe |68 '1s connected by a T |10 to a pipe |12 and a diaphragm pressure relief valve |14 in an exhaust pipe line |16. The pipeY |12 is provided with an automatically operated cut-olf valve |18 joined by a bend |80 to a pipe |82 secured to the side of the dome |32 and into communication with the interior of said dome. The fitting |84 by which the pipe |82 is connected to the interior of the dome 32 is preferably provided with a filter screen |86 to prevent entrance of any foreign matter into the pipe |82, the valve |18 and the pipe |12 and the operating chamber of the diaphragm.

The valve |18 is automatically operated to open and close the pipe |12 by means o1 a float |88 mounted within the dome |32 on a rod |90 adjustably secured by a set screw |92 within a suitable opening provided in the enlarged rectangular end portion |94 of a shaft |86. The shaft |96 is journaled in a sleeve |98 threadedly received in a suitable` opening in a side wall of the dome 32. The shaftI |96 extends outwardly of the dome and has securedl to its outer end a lever 200 having ay downwardly extending end portion 202 movable between the upstanding lugs of a U-shaped bracket 264 secured to the ilanges |28 or |30 and provided with set screws 206 and 208 carried by the upstanding lugs of the bracket. The set screws 206 and 208 are adjusted as desired to predetermine the movements of the lever 200. The lever 266 is connected by a link 2|0 to a lever 2|2 secured to the operating stem of the valve |18. The link 2|0 is adjustable in length by a turn buckle 2 I4 and the lever 208 is provided with a plurality of openings 2 I6 by means of which the point of connection of the link 2|,0 to said lever may be adjusted as desired.

The rod |90, the set screws 206 and 208, the link 2|0 and the point of connection of this link with the lever 208 are soy adjusted that when the float |88 is in its lowest position the valve |18 will be wide open and when the oat is in its highest position the valve |18 will be entirely closed. 'Ihe operation of this air relief means I6 is substantially as follows. As the air and water pass into the pipe section |26, the air rises to the rtop of the dome |32 while water passes on through the pipe section 94. The accumulation of air in the dome lowers the water level therein and allows the float |88 to fall. The iloat in lowering rotates the lever 260 counterclockwise (as seen in Fig. 3) and this causes a clockwise rotation of the valve lever 2|2 thereby opening .the valve |18. Air from the dome |32 then passes through tthe screen |86, the pipe |82, bend |80, the valve |18, the pipe 12, the T |10 and pipe |68 into the space between the cover |64 and theV diaphragm |60. The diaphragm |68 is depressed thereby to cause the valve rod |42 and valve head |46 to be moved downwardly thereby opening the port |38 and establishing communication between the dome |32 and the exhaust pipe |40. As the air is released fromthe dome, the air between Wardly in the pipe |12 to the dome |32 and ouJt of the exhaust pipe |48, thereby reducing the pressure acting 'on this diaphragmand allowing` the valve rod |42 and valve head |46 to be moved upwardly 4by the .returning spring |54.

As the pressure in the dome |32 decreases beabove the diaphragm |68., it may escape through.

the regulated valve |14 to atmosphere, thereby insuring the full seating of the valve head |46` in the entrance end of the ,port |38.

In one embodiment of the invention, the di. aphragmatic relief' valve may beoperatedfrom an independent source, aS for example, Vby means of steam supplied through a pipe2|8 connected to a T 228 joined to the valve |18 and pipeline |12. 'I'he T 228 may be supported` Von the dome |32 as by means of a solid. studL .222 threaded in a suitable 4opening in the side .of the dome. It will be evident'that in this form the cut-oli' valve |18 controls the connection of thesource of iiuid under pressure to the upper side of the control diaphragm |68,in response to the pressure of the air accumulated in the dome |32.`

Release of the operating pressure is effected through .the throttle valve |14 so that within a predetermined interval of time after the cutoii" valve |18 has been operated, the spring |54 may return the valve head |46 to closed posit-lon. l

The steam inlet controlling and regulating system 8 comprises a steam supply pipe 224 having a cut-oil? valve 226 and two or more branch lines 228 and 238. The pipe 228 supplies steam to one or more steam injectors 232 located in the pipe section 94 at an initial portion thereof but following the air exhausting means 8. The pipe 228 is provided with a cut-oir valve 234, a pressure reducing valve 236 for automatically maintaining the steam pressure in the pipe at the desired predetermined value, a condensate removing and temperature measuring device 238, a temperature controlled valve 24'8, and an oriiice 2'42 for controlling the velocity of the steam supplied to the injectors.

'I'he temperature responsive element 244 for controlling the Valve device 248 is preferably 1ocated in advance of the injectors 232 to control the amount of steam injected in accordance with the temperature of the conveying and blanching liquid feeding into the injectors.

A like temperature responsive member 246 located in the pipe section 94 adjacent the member 244 operates an indicating or recording meter 248. A drain valve 258 is associated'with a condensate removing and temperature measuring device 238 and a similar, normally closed drain or exhaust valve 252' is connected tothe pipe 228 at a point below the connection of the last injector 232. The branch pipe 238 is connected to one or more injectors 254 connected in the the pipe section 94 or a subsequent pipe section, at a point a predetermined distance from the injector or injectors 232;

The pipe 238, similarly to the pipe 228, is provided with a cut-off valve 256, a Vpressure reducing valve-258, a condensate removing and tem-- perature measuring device 268, a temperature controlled valve 262, andk an orifice 264.: The

temperature controlled valve device 262 is controlled by va'temperature responsive member 266 which is positioned in advance of the injectors 254. A similar temperature responsive member 268 controls an indicating or recording meter 218. Drain and exhaust valves 212 and 214, similar to the drainand exhaust valves 258 and 252, are associated .with the condensate removing device 268 and the branch pipe238.

Each of the steam injectors 232 and .254 com-f prises (as best shown in Fig. 2) a center pipe portion 216 which may be a portion of the pipe section 94 or may be a separate section of pipe' interposed in and bolted to the pipe section 94J This pipe 216 is provided with a plurality of angularly spaced, radially extending openings or jets 218 and a cylindrical steam box or jacket 288-surrounds the pipe portion 216 and encloses the openings or jets 218. The `jacket 288 may be secured to the pipe portion 216 by collars or nuts V282 and 284 bolted to or threaded on said pipe portion. The steam supply branch pipe 228 or the branch pipe 238 is connected directly to the interior of the steam jacket .288.

VIt; will be evident tha-t the steam inlet controlling and regulating system 8 supplies a properly regulated and controlled amount of steam at a predetermined constant pressure to each of the' injectors 232 and 254 and that by means of the jets 218 in each of these injectors, the steam is directly injected into the liowing mass of the commodity and conveying and blanching liquid. Because the blanching is accomplished under pressure varying from substantially atmospheric pressure at the discharge end of the system to a relatively large value in the pipe section 94, the amount, temperature and pressure of the steam supplied to the injectors may be such that the temperature of the mass of commodity and blanching liquid in the pipe section 94 may be raised above the normal boiling point of the liquid at atmospheric pressure without, however, effecting any cooking of the commodity. A temperature of 240 in the discharging end of the pipe section 94 has been found satisfactory.

The blanching of the commodity at this high temperature materially shortens the time required for effecting the proper blanching of a commodity :and necessarily speeds up the canning process which has been heretofore mainly dependent upon .the time required `to pass the commodity through .the blanchers.

The separating means |.2 preferably comprises a cylindrical rotating screen 28.6 ,for receiving the commodity and the blanchingA and conveying liquid from the pipe ||0 and for separating the commodity from the liquid, the commodity being fed from the rotating screen onto an inclined chute, flume or pipe 288` and the blanching and conveying liquid being fed to a discharge pipe 298. VA spray 292 located Within the separating screen 286', is supplied with Warm water through a pipe 294 in which is interposed the cut-off valve 296. The spray 29,2 eiects a further cleansing of the peas and constantly supplies a constant amount of fresh water to the system.

The separating means |4` preferably comprises a cylindrical, rotating screen 298 of ner mesh than the screen 286 and receives discharge from the pipe 298. The screen 298 removes from the discharge of the pipe 298 all solids and foreign substances, except the very nest particles, these substances being discharged into the pipe 388 which is also connected to an overllow pipe (not shown) for a tank 382 mounted beneath the screenv 298. Fine particles'of foreign matter collect on the surface of the water in the-tank 302 and are drained therefrom by the overiiow pipe connected to the discharge pipe 308. From the tank 302 the water is returnedV to the return reservoir or tank I6 by a pipe 384. A discharge pipe 388, which may receive the discharge from the pipe 300, is also connected to an overflow pipe (not shown) for skimming any foamy or sudsy material connected on the surface of the water in the return reservoir I'E.

The return reservoir or tank I8 may comprise a tank structure 308 supported on a frame 3|0 and provided with a drain valve 3|2. The steam inlet means I8 preferably comprises a steam connection 3|4 to the tank 388, steam being supplied thereto by a supply pipe 3|8 in which are interposed a cut-01T valve 3|8 and a temperature controlled valve 320.

Y The water supply means 28 for the return reservoir or tank I6 comprises a supply pipe 322 in which is interposed a cut-olf valve 324.

A temperature responsive member (not shown) is connected to an indicating or recording meter 326 for registering the temperature of the water in the return reservoir or tank I8. The bottom of the tank 388 is connected by the return pipe 22, in which is interposed a cut-off valve 328, to the inlet side of the pump 69.

The operation of the system is substantially as follows. The valve ||4 is first opened to iill the entire system with water from the supply pipe ||2 and, the system having been lled, the valve ||4 is then closed. The steam valves 226, 234 and 258 are then opened to supply steam at the pressure predetermined by the setting of the pressure reducing valves 236 and 258 to the injectors 232 and 254. The washer elevator 2 is then started and the steam valve 3|8 for supplying `steam to the return reservoir is opened as is also the valve 296 for supplying water to the spray 292 and the valve 328 for supp-lying water from the return reservoir to the pump 69.

The operation of the system shall be hereinafter referred to in connection with its use for washing and blanching peas.

The peas are fed into the hopper 36 of the washer elevator 2 and water is fed thereto from the return pipe 22 by means of the pump 69. The tube, which at the charging instant is beneath the hopper 38, has been previously supplied Awith air through the ports 88 and an additional lamount of air is carried into the tube along with the peas. From the charging position, the 'tube rotates to a position in alinement with the pipe 38 and the opening 48, in which position the water at a predetermined temperature, preferably between 80 and 160 F. is injected under pressure by the pump v89 into the charged |tube, effecting la washing of the peas and discharging the same at a relatively high speed out of said tube. The air which had been previously supplied to the tube by the port 88 and along with thepeas, and the air supplied in the water injected into the fitting by the pump 18 and the pipe 18, creates a turbulence or foaming of the Water, thereby to effect a thorough cleansing of the peas by removing the film fof vine juices or other matter surrounding the skins of the peas.

From the discharge position, shown in Fig. 6 as being occupied by the tube 54, the tube passes to the position `occupied by the tube 56 in said figure, In moving from this `position to the position occupied by the tube '58, the tube passes over the 4op'ening"82 and intoregistr'y withthe port 88. The pump 18 removes' the water fromy the tube as it passes over the opening 82 Iand also draws into the pump air Which is supplied to the tube through the port 88. The water having been removed from the tube in this position and the tube lled with air,'it is then moved to one is being discharged; water is being removed" from a third one; Water is being removed from and air is beingsupplied to a fourth one; and the fifth one is moving from charging to discharging position. If desired, the speed of the shaft 68 may be varied in any suitable conventional manner or said shaft may be driven intermittently to increase the charging and discharging periods.

Foreign matter collecting in the bottom of the openings 48 and 82 may be removed through drain valves 330 and 332, respectively (Fig. 1), connected .to said openings.

The peas are carried by the washing and conveying liquid under pressure up the riser |22 and into the first pipe section 94, the air which was injected into the Water in the washer elevator collecting in the dome |32 of the air exhausting means lI0 and being removedtherefrom as previously described. The flow in the piping system 4 is so regula-ted as to volume and speed as to maintain the piping system substantially full of liquid, this flow being regulated'by controlling the speed of operation of the pump 69.

From the air exhaust means I0, the Water and peas passY along the pipe 94 into the first heating zone, in which zone steam is injected through the jets 218 of the steam injectors 232 directly into the mass of peas and water. This injection of steam effects a flash treatment of the peas to raise the temperature of the blanching water and to partially degasify the peas as heretofore described. The mass of partially degasifled peas and Water then flows into a second heating Zone in which steam is again injected through the jets 218 of Ithe steam injectors 254, this second injection of steam further raising the `temperature ofthe blanching water, completing the degasil'ication of the peas and initiating the substitution of water within the peas for the removed gases.

From the pipe sec-tion 94, the mass of the peas and blanching water is forced under a temperature and pressure which constantly decrease as the peas and blanching water pass upwardly therethrough. The U-shaped section of the piping system, represented by the risers 93 and |06 and the horizontal portion |08, acts as a trap regulating the flow of the peas and liquid into the gravity discharge pipe ||0.

The peas and water discharged from the pipe ||0 are 'separated by the separating means I2 as heretofore described, the separated peas being fed Iby the chute, pipe or flume 288 to the subsequent canning apparatus, and the water being returned by the pipe 200 to the separating screen 298. The screen 298 removes foreign matter from the discharge Water, which then passes into the tank 302 where it is further cleansed by skimming off the suds or foam formed by minute particles of foreign matter. From the tank 302 the return water passes into the tank 308 of the return reservoir |16 where it is still furthercleansedV by skimming off the suds or foam of foreign matter. The water from the tank 308, being thus thoroughly cleansed, is then returned by the pipe 22 to the pump 619. l

The temperature in the return tank is maintained at a predetermined, desired value between 80 and 160 F. by the temperature controlled steam valve 320. -v

Fresh supplies of water over and above that supplied by the spray 292 may be fed into the tank 308 through the water supply pipe 322 controlled by the Valve 324.

It wlll be evident from the foregoing description that applicant has provided an efficient method and apparatus for cleansing and blanching food material, particularly peas and the like, in which and by which the material is thoroughly cleansed prior to blanching and the material is blanched under carefully controlled conditions of temperature and time so that no cooking of the peas takes placeV during the blanching step nor in the blanching apparatus. Y

Changes may be madein the form, construction and arrangement of the parts without departing from the spirit of the invention or sacrificing any of its attendant advantages, and the right is hereby reserved to make all such changes as fairly fall within the scope of the following claims.

Having thus described my invention, what I l claim as new and desire to` secure by Letters Patent is as follows:

1. A process for treating a food commodity, comprising feeding a washer fluid to a washer station, injecting another fiuid into the said washing uid to create a condition of turbulence in said washing fluid, and then introducing and submerging the commodity in said turbulent mixture to effect a thorough cleansing of the commodity by the turbulence of the mixture, exhausting the second fiuid from the mixture and blanching the commodity in the remaining fiuid.

2. A process for treating a food commodity, comprising feeding the commodity to a washer station, feeding a washer fluid to said washer station, injecting another fluid into the said washing fluid to create a condition of turbulence' in said,` washing fluid, then submerging the com--A modity in said turbulent mixture to effect a thorough cleansing of the commodity, ejecting the commodity and fluid mixture under pressure from the washer station, exhausting the second fluid from the fluid mixture and commodity, conveying the remaining fluid and commodity mixture under pressure to a predetermined point, and thereafter suddenly raising the temperature of the fluid and commodity while being conveyed to blanch the commodity.

3. A process for treating a food commodity comprising injecting a liquid into a vessel, injecting a gas into the liquid in said vessel to create a condition of turbulence in the liquid feeding the commodity into the liquid so that the turbulent liquid effects a cleansing of the commodity, discharging the commodity and liquid from said vessel into a closed blanching ves-sel, exhausting the gas from the liquid, blanching the commodity in said blanching vessel in said remaining liquid, and discharging the liquid and commodity from said blanching vessel.

4. A process for treating a food commodity comprising injecting water into said vessel, injecting gas into the water in said vessel to create a condition of turbulence in the Water feedand discharging the water and commodity from said b'lanching Vessel.

5. A process for treating a food commodity comprising the steps of injecting aV warm fluid into said vessel, injecting air into said fluid to' create a condition of turbulence, loading the commodity into the warm fluid in the vessel so* that the turbulence of the fluid eifectsha thorough cleansing of the commodity within` said vessel, discharging the mixture of air, uid `and commodity from said vessel under a predetermined hydraulic pressure, conveying the mix-v ture to a first station, exhausting the air from` said mixture at said first station, conveying `the iiuid and commodity to a second station, injecting steam into said fluid at said second'- station to raise the temperature thereof and effecta degasification of the commodity, conveying the fluid and commodity under pressure and along a predetermined path to a third station, and separating the fluid and commodity at said third s'ta-' tion.

6. A process for treating ai food commodity comprising the steps of loading the commodity into a vessel, injecting a warm fluid into said vessel, injecting air into said fluid' to create a condition of turbulence, loading the commodity -into the warm fluid in the vessel so thatthe turbulence of the fluid effects a thorough cleansing of the commodity within said vessel, dis-` charging the mixture of air, fluid and commodity from said vessel under a predetermined hydraulic pressure, conveying the mixture to a first station, exhausting the air from said mixture at said first station, conveying the fluid and commodity to a second station, injecting. steam into said fluid at said second station to' raise the temperature thereof and effect a1 degasication of the commodity, conveying the fluid and commodity under pressure and alongl a predetermined path to a third station, Aseparating the fluid and commodity at said third station, returning` the fluidl to a fourth. station,r cleansing said fluid at said fourth station.. and returning the cleansed iiuid under pressure to the first-mentioned vessel.

7. An apparatus for treating a food commodity comprising a vessel for receiving the commodity, a closed tube blancher, means for injecting liquid under pressure into said vessel to eject. the commodity into an initial portion of said blancher in a stream of the ejecting liquid, meansV for injecting air into said liquid prior to its injection'. into said vessel for causing a` surging of theA liquid to effect a thorough cleansing ofthe commodity therein, and means for exhausting, the

air from the fliquid at an initial portion* of said? blancher. Y

8. An apparatus for treating. a food commodity comprising a vessel for receiving the commodity, a closed tube blancher above said vessel, means for injecting liquid under pressure into said vessel for ejecting the commodity into alower portion of said blancher in a stream` ofthe ejecting liquid, means for injecting air into for causing4 a. surging of the liquid to .effect a thorough cleansingof the commodity therein, means forv injecting a heating fluid into an initial section of said blancher and directly into the liquid, and means for exhausting the air from said liquid prior `to the injection of the steam. .Y

- 9. An apparatus for treating a food commodity comprising a vessel-for receiving the commodity, a closed tube blancher, means for injecting liquid under pressure into said vessel for ejecting the commodity into a lower portion of said blancher in a stream of the ejecting liquid, means for injecting steam at a rst heating zone directly into the liquid to effect a partial degasilcation of the commodity, and means for controlling the injection of steam; in accordance with thetemperature of the liquid.

10. An apparatus for treating a food commodity comprising a vessel for receiving the commodity, Ya closed tube blancher, means for injecting liquid under pressure into said vessel for ejecting the commodity into a lower portion oi said blancher in a stream of the electing liquid,

means for injecting air into said liquid prior to its injection into said vessel for causing a surgingiof the-liquid to effe-ct a thorough Icleansing of the commodity therein, meansfor exhausting the air from said liquid at an initial section of said blancher, and means for injecting steam directly into the liquid at a second section of said blancher. Y f

11. An apparatus for treating a food commodity `comprising a vessel for receiving the cornmodity, av closed tube blancher, means for injecting liquidunder pressure'into said vessel for ejecting the commodity into a lower portion ci said blancher in a stream of the ejecting liquid, means for injecting air into said liquid prior to its injection into said vessel for causing a surging of the liquid to effect va thorough cleansing of the commodityl therein, means for exhausting the air from said liquid at an initial sectionof said blancher, means for injecting steam .ata first heating Zone directly into the liquid, and means for injecting steam at a second heating zone directly into the liquid.

12. An apparatus for treating a foodcommodity comprising a vessel for receiving the commodity, a closed tube blancher, means forminjecting liquid under pressure into said vessel for ejecting thefcommodity into a lower portion of said blancher in a stream of the ejectingfliquid, means for injecting air into Vsaid liquid prior to its injection into said vessel for causing a.

surging of the liquid to effect a thorough cleansingbf the commodity therein, means in saidv blancher for. exhausting the air from said liquid in a section intermediate the. ends oi the blancher, means receiving the liquid and Ycommodity from said blancher for separating the commodity from the liquid, and .means for returning the -one at a time being adapted to register conjointly with said inlet and vsaid outlet pipes as said liquidprior to its 'injection into said vessel moved therebetween, means for rotating th unit, means for successively lling the tubes with a gaseous fluid as said unit is rotated, means upon the top of said drum for thereafter successively loading the tubes with the commodity, a source of liquid under pressure adapted to discharge the commodity outwardly from the tubes when the same are disposed between said inlet and outlet pipes, a closed tube blancher having an inlet pipe connected to said outlet and elevator conveyor, and means in an initial section of said closed tube blancher for exhausting the gaseous fluid from the liquid.

14. In a blanching system for food commodities of the character described, a closed drum, a unit mounted for rotation within the drum and including .a plurality of tubes, a liquid inlet pipe communicating with the bottom of the drum, an outlet and elevator conveyor pipe extending from the top of the drum, said tubes one at a time being adapted to register conjointly with said inlet and said outlet pipes as moved therebetween, means upon the top of said drum whereby the tubes may be loaded, means for rotating the unit, means for successively lling the tubes with a gaseous fluid as said unit is rotated, a source of liquid under pressure adapted to discharge the commodity outwardly from the tubes when the same are disposed between said yinlet and outlet pipes, means for successively withdrawing liquid and air from said tubes and delivering the same under pressure to said inlet to cause a surging of the liquid within the tubes when the same are disposed within said inlet and outlet pipes to eect a thorough cleansing of the commodity, a closed tube blancher having an inlet pipe connected to said outlet and elevator conveyor pipe, and means in an initial section of said blancher for exhausting the air from the liquid.

15. In a machine for blanching peas or the like, a source of liquid under pressure, a casing, a plurality of .tubes movable in said casing, closure members approximating the ends of said tubes and having openings therein, one of said openings being restricted, means in communication with one of said openings for lling said tubes, one after another, with peas to be washed and elevated, means in communication with a second of said openings for directing liquid under pressure into said tubes, one after another, means in communication with afthird of said openings for discharging the liquid and peas out yof said machine, said restricted opening supplying air to said tubes, one after another, a pump in communication with a fourth of said openings to remove liquid and air from said tubes and inject same under pressure into the second of said openings, a closed tube blancher having its inlet connected to said discharging means. and means in an initial section of said blancher for exhausting the air from the liquid.

16. In an apparatus for blanching a food commpdity, a closed tube piping system, means for injecting a mixture of liquid and commodity into said piping system, vmeans for discharging the liquid and commodity from said piping system, and means for injecting steam directly into the liquid in said piping system, said4 means comprising a source of steam, and a cylindrical jacket surrounding a portion of said pipe section for receiving steam from, said source, said jacket having opposed end walls apertured to receive and snugly abut the circumferential surface of said pipe portion, said portion of the pipe section having a plurality of circumferentially-spaced, radially extending openings forming jets in communication with said jacket for injecting' steam directly into the liquid in said pipe portion.

17. In an apparatus for treating peas or like commodity, means for washing and elevating the peas, a piping system having a plurality of superimposed pipe sections, means for supplying liquid under pressure to said washing and elevating means to wash said' peas and inject said peas and liquid into the lower end of said piping system, means for injecting air into said liquid in the Washing and elevating means for causing a surging of the liquid to eiect a thorough cleansing of the peas therein, means interposed in an initial section of the piping system for exhausting air from said liquid; means in said initial section for injecting a fluid heating medium directly into the liquid and peas for effecting a degasication of the peas, said liquid and peas flowing under constantly decreasing pressure upwardly through the remaining sections of said piping system, means for receiving the mixture of liquid and peas from said piping system for separating the liquid from the peas, a return reservoir for receiving the liquid from said separating means, means for maintaining the liquid in said return reservoir at a predetermined temperature, and means for feeding the liquid from said return reservoir to the liquid supply means.

. WINFORD E. NICHOLOY.

i CERTIFICATE CE CORRECTION. Patent No. 2,250,116. July 22, 19in.

wTNEoRD E. NICHoLoY.

It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction as follows: Page` 2, first column, line 28, for the word "gases". read -gaseous; page 5, first column, line 67, for "the the" read the; and second column, line l5, before u "27 6" insert -portion; and that the said Letters Patent should be read with this correction therein that the same may conform to the `record of the case in the Patent Office.

Signed and'sealed this lith day of November, A. D. 19ML Henry Van Arsdale, (Seal) Acting Commissioner of Patents 

